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prep time
15 min
cook time
25 min
ready time
40 min
Keto Cheddar Cheese Souffle
A great souffle is achievable by anyone, if they’re willing to put in a little effort and patience! This cheese souffle has simple steps, so it’s important to take your time and avoid cutting corners. The result will be a dish you could impress family and friends with!
To make a souffle, you will need a ramekin or similar-sized baking dish at your disposal. This is a recipe for one, so it’s easy to multiply the ingredients to any amount you’d like!
Jessica L.
Net Carbs
4.4 g
Fiber
2 g
Total Carbs
6.1 g
Protein
16.7 g
Fats
34.5 g
395 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, Salted
½ teaspoon
Raw Egg
1 large
Cream Of Tartar
⅛ teaspoon
Almond Flour
2 tablespoon
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Mustard Powder
⅛ teaspoon
Onion Powder
⅛ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
⅛ teaspoon
Cheddar Cheese
¼ cup, shredded
Whipping Cream, Extra Heavy/gourmet, Not Whipped
2 tablespoon
Recipe Steps
steps 7
40 min
Step 1
Preheat and oven to 350 degrees. Coat the inside of a ceramic ramekin with butter. You can do this by simply rubbing a stick of butter on the inside of the ramekin until you have a thin, sticky layer. Set the ramekin aside in the fridge to keep the butter solid.Step 2
Separate and egg, setting aside the yolk for later. In a stand mixer with a whip attachment, whip the egg white and cream of tartar until you get a meringue with stiff peaks. If your egg is cold, this may take 15-20 minutes. If your egg is room temperature, this should only take about 5 minutes.Step 3
Transfer the whipped egg white to a separate bowl. Give the mixer a quick wipe. Then, combine the almond flour, salt, pepper, mustard powder, onion powder, xanthan gum, and cheddar cheese with the whip attachment. Then, whip in the egg yolk from earlier and the heavy cream.Step 4
Use a spatula to gently fold the egg white into the souffle batter. Folding and NOT stirring the batter is important to keeping the integrity of the souffle. You want as many air bubbles from the whipped egg whites to maintain their volume.Step 5
Pour the souffle batter into your buttered ramekin. You can gently rotate the ramekin to help the batter settle without destroying the air bubbles. Place the ramekin on a sheet tray for baking.Step 6
If you’d like, you can create a ‘lip’ around the edges of the souffle by placing the tip of your thumb against the inside of the ramekin and creating an indent around the entire edge of the souffle about an ⅛-inch deep, as pictured. This is not a necessary step, but it is a good “chef’s trick” to avoid the edges burning and creating the dome effect of a good souffle.Step 7
Bake the souffle for approx. 25 minutes. The top should be golden and the inside will have a spongey egg texture. Enjoy immediately!
Comments
Chris 5 years ago
I've been making 10 of these souffles on Sundays and putting them in the frig wrapped up still in the ramekins and just popping them in the microwave for 45 seconds each morning for a quick breakfast for myself and my wife. Would it change much if I added chopped fresh jalapeno's to the recipe to spice it up a little?
Chris 5 years ago
FYI, worked perfectly and added a little more flavor to the soufflé. No problem with rising. Thanks!
recipewriter 5 years ago
Jalapenos would be delicious! At most, this will add just 1 carb per serving. One suggestion however is make sure you very finely dice your jalapeno. If any ingredients you add are too heavy, it will keep the souffle from rising properly. Hope this helps!
Chris 5 years ago
Love this recipe! One question. It calls for 1/2 teaspoon of butter but no where in the instructions does it call for the butter. I know you are supposed to use butter on the ramekins but pretty sure that's not the butter that is called for in the ingredients.
Chris 5 years ago
Thanks for clearing this up recipe writer! I'm one of those people that follows directions to the T so that helps.
recipewriter 5 years ago
You were correct the first time! The butter is only used for greasing the inside of the ramekins. This butter is technically consumed, as it bakes into the souffle.
Jeannechristian33@yahoo.com 6 years ago
I thought this looked good and I was going to try it until I saw the macros. Why in the world would anyone post a low-carb recipes that contained 49 net carbs and 7for actual carbs. That is way more than a keto diet allows.
Anonymous 6 years ago
Make sure you have one serving selected. I accidentally put 1 kilogram and got the same results as you.
recipewriter 6 years ago
Hi there! The macros for this recipe are 6g carbs, 4g net carbs, 35g fat, and 17g protein. Hope this helps!
MrsH9986 6 years ago
I'm not seeing that. It says 4 grams for 1 serving!
Maha 6 years ago
Put on your reading glasses